How can I use 90% chocolate?

maman

Long story but OH bought me some 90% dark chocolate thinking it was 70% (should have had his specs on!). He was abroad at the time so no question of taking it back.

It's disgustingly bitter to eat as it is but can I use it for cooking? What would I use it for? I have 3/4 bars of it.

Essex-girl_2

Do you like Chilli? I drop a block of dark chocolate in the pan everytime I make it.

Mind you it would take a lot of Chilli to use up that lot:rotfl:

MRSTITTLEMOUSE

Essex-girl wrote: »

Do you like Chilli? I drop a block of dark chocolate in the pan everytime I make it.

Mind you it would take a lot of Chilli to use up that lot:rotfl:

I do this too,I buy 90% for that reason.
It gives it a lovely smooth taste.
You could make brownies with it(mix it with milk chocolate to level off the flavour)
This is the only chocolate one of my daughters will eat always has been since she was tiny.Bit of an aquired taste for me though on it's own,.

Chris25

I second the brownies - imo, this chocolate makes the best ones, just the right amount of sweetness In the States, you can buy chocolate like this especially for making them.

charliee_3

you could send it all to me and i'll bake it into a mega chocolate cake?

[Deleted User]

Yum. You only need a teeny bit in the mouth to satisfy the chocolate cravings

Philippa36

I used up 2 bars of 70% chilli chocolate making brownies a couple of weeks ago.

Have you checked out foodgawker? There's probably a ton of recipes there that you could try with 90% dark chocolate.

~*Plushroom*~

Little Chocolate puddings

Preheat the oven to 190 C.
In a bowl over simmering water melt 4 oz best plain chocolate with 4oz unsalted butter cut into small pieces.
Butter 4 individual ramekins.
Lightly whisk together 6oz caster sugar, 2 large eggs and 2 egg yolks. Sift in 2.5 oz plain flour and whisk again.
Fold in the chocolate mixture.
Pour into ramekins and bake for about 25 minutes until risen and spongy to touch. Turn oven off but leave puddings in oven while you make sauce.
For the sauce melt 2.75oz white chocolate and .25 pint double cream gently over low heat, mixing until creamy. Add 1 tablespoon of your favourite liqueur.
Turn puddings out and pour sauce over.

yum yum yum, I do these without liquer though.

Stephen_Leak

RICH CHOCOLATE DESSERT

This is the easiest, richest chocolate dessert ever. Just don’t make or eat too much.

Makes 4 servings

INGREDIENTS

200g of dark chocolate*
1 egg
300ml (1 medium carton) of single cream
1 drop of vanilla essence**
A pinch of salt

METHOD

Break the chocolate into pieces and put into a bowl. Crack the egg into a cup and pick out any bits of shell.

Put the cream into a saucepan on a low heat. Gently warm the cream to boiling point. Pour over the chocolate and leave for 5 minutes until the chocolate has melted.

Add the egg, vanilla essence and salt to the chocolate and cream. Mix until it is smooth.

Pour into cups, glasses or ramekins. Cool in the fridge for 3 to 4 hours.

ADDITIONS & ALTERNATIVES

You can use eating chocolate, but check the ingredients to see if it has had vanilla added already. If it has, you don’t need to add any more. This could be useful, if you don’t want to buy a bottle of vanilla essence to just use one drop.

Use white chocolate instead of dark. Use both dark and white chocolate in alternate layers in a glass.

Use crème fraîche instead of the cream.

Keep a square of the chocolate and grate it onto the top. Put a teaspoon of Cointreau, rum or whisky on top. Get a big carton of cream and serve with the remainder of the cream, lightly whipped.

For the ultimate romantic version, top with a large fresh strawberry, half dipped in melted chocolate and offer this to your partner.

IMPORTANT NOTE

This dish contains raw egg. It is therefore unsuitable for babies, toddlers, pregnant women, elderly people or people who are unwell.
　
* Use at least 70% cocoa cooking chocolate.

** Vanilla essence is not the same as vanilla extract or vanilla flavouring. It should be in the home baking aisle.